Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Sorrel Fried in Batter

Make a small quantity of frying-batter (see BATTER FOR FRYING VEGETABLES). This will be better if made an hour or two before it is wanted. Take the middle leaves only of the sorrel, wash them in two or three waters, drain and dry them well, and trim them neatly. Dip them in the batter, and fry them in hot fat till crisp and brown. Serve on a hot dish, garnished with parsley. Time to fry, three or four minutes.

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← Sorrel for Garnishing MeatSORREL, PUREE OF (to serve with Cutlets, Roast Veal, etc.) →